- 3 TBLS cooking oil
- 1-2 leeks, cleaned and sliced
- 3 large carrots, chopped
- 1.5 cups lentils, any color
- 3 cloves garlic, minced
- 2 medium potatoes, chopped
- 3-4 cups broth of choice
- 1 cup coconut milk, or to taste
- 1 TBLS ginger root, minced
- 1 TBLS lime juice, or to taste
- 1 TBLS sweetener of choice
- 1 TBLS curry powder
- Salt to taste
- ½ pound spinach, chopped
Sauté leeks and carrots, 5 min. Add rest of ingredients except spinach. Simmer until desired tenderness. Add spinach and cook until wilted. Check seasonings and serve.